Description
A vibrant and refreshing Thai Chicken Salad featuring shredded chicken, crunchy cabbages, colorful vegetables, and a tangy peanut dressing. This quick and easy recipe combines sweet, savory, and spicy flavors for a perfect light meal or side dish.
Ingredients
Scale
Dressing
- 1/2 cup peanut butter
- 1/4 cup soy sauce
- 1/4 cup chicken broth
- 2 tablespoons lime juice
- 2 tablespoons honey
- 1 teaspoon sriracha
- 3/4 teaspoon garlic powder
- 1/2 teaspoon toasted sesame oil
- 1/2 teaspoon ground ginger
Salad
- 4 cups shredded chicken
- 4 cups green cabbage, shredded
- 1 cup red cabbage, shredded
- 1 red bell pepper, diced
- 1 cup carrots, julienned
- 1 (11 oz) can mandarin oranges, drained
- 1/2 cup green onions, sliced
- 1/4 cup cilantro, chopped
- 1/2 cup honey roasted peanuts
- 1/3 cup slivered almonds
Instructions
- Prepare the Dressing: Combine peanut butter, soy sauce, chicken broth, lime juice, honey, sriracha, garlic powder, toasted sesame oil, and ground ginger in a bowl or food processor. Mix until the dressing is smooth and well incorporated. Chill in the refrigerator until ready to use to enhance flavor.
- Assemble the Salad: In a large mixing bowl, add shredded chicken, green cabbage, red cabbage, diced red bell pepper, julienned carrots, drained mandarin oranges, sliced green onions, chopped cilantro, honey roasted peanuts, and slivered almonds. Toss gently to combine all ingredients evenly.
- Toss with Dressing: Gradually pour the chilled dressing over the salad, tossing continuously to ensure every ingredient is evenly coated without making the salad soggy. Serve immediately for the best texture and freshness.
Notes
- Use freshly shredded chicken for the best texture and flavor; rotisserie chicken works well as a convenient option.
- Adjust the amount of sriracha in the dressing to control the spiciness based on personal preference.
- For added crunch, toast the almonds lightly before adding to the salad.
- Serve the salad immediately after tossing with dressing to maintain crispness of vegetables and nuts.
- This salad can be meal prepped by keeping the dressing and salad components separate until ready to serve.
